Structure and Properties of Fat Crystal Networks | Taylor & Francis Group
Oleogel‐based emulsions: Concepts, structuring agents, and applications in food - Silva - - Journal of Food Science - Wiley Online Library
Physical stability of model emulsions based on ethyl cellulose oleogels
Oleogels—Their Applicability and Methods of Characterization
Agriculture | Free Full-Text | Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations | HTML
PDF) Patterning by Photochemically Directing the Marangoni Effect
Oleogels—Their Applicability and Methods of Characterization
PDF) Structure and functionality of edible fats
Structural and rheological properties of medium‐chain triacylglyceride oleogels - Fayaz - 2021 - International Journal of Food Science & Technology - Wiley Online Library
PDF) Competing Marangoni and Rayleigh convection in evaporating binary droplets
PDF) Fat Crystal Networks
Molecules | Free Full-Text | Oleogels—Their Applicability and Methods of Characterization | HTML
Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators;Preparación y caract
PDF) A standard methodology proposal for characterization of edible oil organogelation with waxes
PDF) Fat Crystal Networks
Gels | Free Full-Text | Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods | HTML
Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity | SpringerLink
Active spheres induce Marangoni flows that drive collective dynamics | SpringerLink
Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products – topic of research paper in Chemical engineering. Download scholarly article PDF and read for free on CyberLeninka open
Structural and rheological properties of medium‐chain triacylglyceride oleogels - Fayaz - 2021 - International Journal of Food Science & Technology - Wiley Online Library
PDF) Characterization of the Nanoscale in Triacylglycerol Crystal Networks
Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier - Erinç - - Journal of Food Processing and Preservation - Wiley Online Library
Competing Marangoni and Rayleigh convection in evaporating binary droplets | Journal of Fluid Mechanics | Cambridge Core
Organogels: An Alternative Edible Oil-Structuring Method | SpringerLink
PDF) 📄 Oleogels, A Promising Structured Oils For Decreasing Saturated Fatty Acid Concentrations: Production and Food-Based Applications
